Salted Caramel and White Chocolate Mousse Cake
This Salted Caramel and White Chocolate Mousse Cake combines three layers into one cake: a crunchy buttery graham cracker crust, a decadent salted caramel mousse, and sweet and creamy white chocolate mousse.
Servings: 12
Calories: 987kcal
Ingredients
Waffle Cookie Crust
- 8 tablespoon butter, melted
- 12 graham crackers
Salted Caramel
- 1 cup granulated sugar
- 1 tablespoon butter
- ½ cup heavy cream
- 1 teaspoon salt
Salted Caramel Mousse and White Chocolate Mousse
- 6 egg yolks
- 3 tablespoon granulated sugar
- 1 teaspoon salt
- 3 ½ cups heavy cream, divided
- salted caramel
- 1 cup Ghirardelli white chocolate chips
Instructions
Graham Cracker Crust
- Melt the butter in a large mixing bowl. Add the graham crackers to a blender or food processor then pulse into they become fine crumbs. You can also do this by putting the graham crackers in a gallon-sized bag and breaking them up with a rolling pin. Add the graham cracker crumbs to the mixing bowl with the melted butter and stir to combine.
- Press the mixture firmly with your fingers or the back of a large spoon into the bottom and slightly up the edges of a 9-inch springform pan.
- Bake at 375°F for 8 minutes. Set aside and allow to cool.
Salted Caramel
- Add 1 cup sugar to a saucepan and melt over medium heat. Continue stirring until it turns golden brown. Add the butter, stirring very quickly.
- Add the heavy cream, continuing to stir. Once smooth, remove from heat and add the salt. Allow to cool to room temperature.
Make the Custard (the base of the mousse)
- In a small bowl microwave the white chocolate chips at 50% power, 30 seconds at a time until melted.
- In a medium bowl whisk together the egg yolks, granulated sugar, and salt.
- In a medium saucepan bring 2 cups heavy cream to a simmer over medium heat. Slowly add the heavy cream to the medium bowl with the egg yolk mixture, stirring constantly. Then pour the egg yolk and heavy cream mixture back into the medium saucepan and turn the heat down to low. Continue to stir for 1-2 minutes until slightly thickened. Do not over cook.
- Divide the mixture in half into two large bowls. In one bowl, add the melted white chocolate chips.In the other bowl, add half of the caramel (the remaining half is to drizzle on top when serving). Stir and allow both bowls to cool.
Salted Caramel Mousse and White Chocolate Mousse
- In another large bowl, add the remaining 1 ½ cups heavy cream and whip on low speed until you get stiff peaks.
- Add half of the whipped cream to the bowl with the now completely cooled melted white chocolate custard mixture, one half at a time until fully combined.
- Repeat with the remaining half of the whipped cream and the salted caramel mixture.
Assembling the Cake
- Pour the salted caramel mousse into the spring form pan over the cooled graham cracker crust. Refrigerate for 30 minutes.
- Then gently add the white chocolate mousse on top of the caramel mouse in the spring form pan. Refrigerate for at least four hours or preferably overnight.
- To serve cut into slices and drizzle with some of the remaining salted caramel. Serve while cold.
Notes
Custard: After tempering the eggs, do not leave the custard in the saucepan. The residual heat from the pan may continue to cook the mixture impacting the texture and consistency.
Make Ahead: This cake can be made ahead in stages. Make the graham cracker crust and salted caramel one day, then the mousse and assembly the next.
Freeze: This cake is a great dessert for freezing. It can even be eaten straight out of the freezer. It will be like an ice cream cake.
Nutrition
Calories: 987kcal | Carbohydrates: 85g | Protein: 11g | Fat: 69g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 311mg | Sodium: 1055mg | Potassium: 286mg | Fiber: 2g | Sugar: 58g | Vitamin A: 2257IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 3mg
